Chorizo risotto recipe from chef Michael Schlow of Boston's Tico restaurant

A Boston chef's globe-trotting risotto

At chef Michael Schlow's new Boston restaurant, Tico, the flavors of Spain, Mexico and South America all mingle on a menu of tapas-style plates. Many of the dishes are inspired by the chef's travels around the world, including this risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain) to create a creamy, soul-satisfying dish that can be enjoyed alone or as an accompaniment to a main dish from one of many cuisines.

Recipe adapted from Michael Schlow, Tico, Boston

Chorizo Risotto
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Boston chef Michael Schlow's globetrotting risotto
Servings
4
main-course servings
Ingredients
  • 4 cups vegetable stock, preferably homemade
  • ¼ cup extra-virgin olive oil
  • ¾ cup finely diced yellow onions
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1 cup dry white wine
  • ½ pound cured Spanish chorizo, diced
  • ¼ cup thinly sliced scallions (white and light-green parts only), plus more for garnish
  • 3 tablespoons thinly sliced and seeded pasilla chiles (or other mild dried chile)
  • 1 cup finely grated Parmesan cheese, plus more for garnish
  • Salt and freshly ground pepper
Directions
  1. In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
  2. In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
  3. Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
  4. Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
  5. Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
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